Garlic Butter Chicken Alfredo Stuffed Shells Recipe

If you're searching for a dish that blends comfort with indulgence, look no further than Garlic Butter Chicken Alfredo Stuffed Shells. This delightful recipe marries the creamy richness of Alfredo sauce with tender chicken and cheesy stuffed pasta shells, creating a meal that's not only satisfying but also bursting with flavor. Perfect for family dinners, special occasions, or simply a night when you crave something hearty, these stuffed shells are sure to impress everyone at the table.

Garlic Butter Chicken Alfredo Stuffed Shells Recipe

Indulge in the comfort of Garlic Butter Chicken Alfredo Stuffed Shells, a dish that's both hearty and delicious. This recipe features tender jumbo pasta shells filled with a creamy mixture of rotisserie chicken, rich cheeses, and a homemade garlic butter Alfredo sauce. Ideal for family dinners or special occasions, this easy-to-follow guide will help you create a flavorful meal that everyone will love. Discover tips for perfecting each step and elevating your presentation for a stunning finish. Enjoy making this crowd-pleaser!

Print Recipe Pin Recipe

Ingredients

12 jumbo pasta shells

2 cups cooked chicken, shredded (rotisserie chicken works great)

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

3 tablespoons unsalted butter

4 cloves garlic, minced

1 cup heavy cream

1 teaspoon Italian seasoning

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

Instructions

Prepare the Pasta Shells:

- Preheat your oven to 375°F (190°C).

- Bring a large pot of salted water to a boil, then cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

Make the Garlic Butter:

- In a medium saucepan over medium heat, melt the butter.

- Add the minced garlic and sauté for 2-3 minutes until fragrant, but not browned.

Prepare the Alfredo Sauce:

- Pour in the heavy cream and bring to a gentle simmer.

- Stir in Italian seasoning, salt, and pepper. Cook for 3-5 minutes until slightly thickened.

- Remove half of the sauce and set aside for later.

Combine Filling:

- In a large bowl, mix the shredded chicken, ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese.

- Add salt and pepper to taste. Combine thoroughly.

Stuff the Shells:

- Take each cooked shell and fill it with the chicken and cheese mixture.

- Place each stuffed shell in a greased 9x13-inch baking dish.

Combine and Top with Sauce:

- Pour the reserved Alfredo sauce over the stuffed shells, ensuring they are well coated.

- Sprinkle the remaining mozzarella cheese and Parmesan cheese on top.

Bake:

- Cover the baking dish with aluminum foil and bake for 20 minutes.

- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Garnish and Serve:

- Remove from the oven and let cool for a few minutes.

- Garnish with chopped parsley before serving.

Prep Time: 20 mins | Total Time: 50 mins | Servings: 4-6